Butternut Squash Wontons (Vegan Version Of Crab Rangoon) Recipe

Name: Butternut Squash Wontons (Vegan Version Of Crab Rangoon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces; 1 onion, coarsely chopped; 1/2 cup chopped carrots; 1 head garlic, cloves separated and peeled; 2 tablespoons coconut oil; 1 pinch Chinese five-spice powder; salt to taste; 2 dashes soy sauce; 8 ounces tofu-based sour cream; 2 (12 ounce) packages wonton wrappers; 2 cups sesame oil, or as needed

Servings: persons

1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, coarsely chopped
1/2 cup chopped carrots
1 head garlic, cloves separated and peeled
2 tablespoons coconut oil
1 pinch Chinese five-spice powder
salt to taste
2 dashes soy sauce
8 ounces tofu-based sour cream
2 (12 ounce) packages wonton wrappers
2 cups sesame oil, or as needed

1
Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.
2
Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.
3
Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.
4
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5
Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly.

1671

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces, 1 onion, coarsely chopped, 1/2 cup chopped carrots, 1 head garlic, cloves separated and peeled, and more.

Yes, Butternut Squash Wontons (Vegan Version Of Crab Rangoon) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Wontons (Vegan Version Of Crab Rangoon)

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